Shrimp and rice pilaf with corn (her mother's 'pilafaki')

Rinse one and a half cups of rice under cold running water until the water runs clear, cover with cold water and soak about 15 minutes.

Season the shrimp lightly with salt and black pepper.

Melt butter in a pot over medium heat; sear the shrimp in batches 30 to 40 seconds per side so they colour without releasing liquid, leaving them undercooked; transfer to a plate.

Reduce or turn off the heat, add a little more butter if dry, and cook the grated garlic 20 to 30 seconds until fragrant, without burning it bitter.

Add about a cup and a half of frozen corn, season with a little salt and warm a minute or two until thawed.

Drain the rice and add it with the stock (more than the equal amount basmati would need, since this rice is starchier) and a teaspoon and a half of salt; mix and bring to a boil.

Reduce to a simmer, cover and cook 15 minutes on low.

Thinly slice two scallions.

Add the shrimp and scallions to the rice, mix, cover and simmer until the shrimp is fully cooked.

Serve with fresh lemon juice on top; chopped parsley or dill if available.